Kale, Chickpea, and Sweet Potato Curry

More sharing options

Share on Twitter

4.4 of 5 (11)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 269.5

Total Fat: 6.3 g
Cholesterol: 0.0 mg
Sodium: 514.4 mg
Total Carbs: 48.5 g
Dietary Fiber: 8.8 g
Protein: 7.9 g

View full nutritional breakdown of Kale, Chickpea, and Sweet Potato Curry calories by ingredient

Introduction

All spices should be adjusted to taste. We like our curry hot. All spices should be adjusted to taste. We like our curry hot.

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 8

Ingredients

1 tablespoon of extra virgin olive oil

1 cup of chopped onions

1 or 2 cloves or garlic, chopped

Spices to taste (garam masala, tumeric, hot madras curry powder, curry powder, cumin seeds, ground cumin, Blair's Death Rain Habanero powder, ground fenugreek, cinnamon, ground ginger, )

1/4 cup of water (approx)

4 cups of kale (or spinach), chopped with stems removed

4 cups of sweet potato (peeled and cut into cubes)

2 cans of chickpeas, drained and rinsed.

2 cans of stewed tomatoes

1/2 can of Amoy Reduced Fat Coconut Milk

1/2 tablespoon of honey or agave nectar

Directions

Chop the kale, removing large stems.

Peel the potatoes and cut into 1 inch cubes.

Fry the onion in the olive oil until tender. Add garlic (finely chopped) and spices and fry for another few minutes. Add water if it seems a little dry. (Go easy on the spices if you are not sure. You can add more later).

Add the water and kale and simmer with the lid on for 10 minutes.

Add the tomatoes, sweet potato, honey, and coconut milk and simmer for another 30 minutes or until done (potatoes soft enough but not too mushy).

Number of Servings: 8

Recipe submitted by SparkPeople user LISAL100.